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Add the water, piloncillo, anise seeds, and cinnamon stick to a small saucepan
Bring to a gentle boil, stirring until the piloncillo has completely dissolved
Reduce to a simmer and let cook for 10–15 minutes so the spices can infuse.
Remove from the heat, then zest the orange directly into the warm syrup and add the vanilla extract . Let it steep for 5 minutes
Strain out the spices and zest, then let cool completely before storing in the refrigerator